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Asian-Style Tuna Cakes with Spicy Mayo

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These Asian-style tuna cakes are packed with flavor and a hint of spice, perfect for a light and satisfying meal. Served with a creamy and zesty spicy mayo, they make a delicious appetizer or main dish.

Ingredients

Scale

For the Tuna Cakes:

  • 2 (142 g) cans flaked white tuna, drained
  • 2 green onions, finely chopped (whites and greens separated)
  • 1 egg
  • 1 tbsp soy sauce
  • 2 tbsp arrowroot powder (or regular flour)
  • ¼ cup mayonnaise
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • ½ cup gluten-free crumbs or panko crumbs
  • Avocado oil, for frying
  • Sesame oil, for frying

For the Spicy Mayo:

  • ½ cup real mayonnaise
  • Juice from ½ lime
  • 1 tbsp sriracha sauce
  • Salt and pepper, to taste

Instructions

  1. Prepare Tuna Cakes: In a bowl, mix tuna, green onion whites, egg, soy sauce, arrowroot powder, mayonnaise, garlic, salt, and pepper. Form into patties and coat with crumbs.
  2. Fry Tuna Cakes: Heat avocado and sesame oil in a pan. Fry patties until golden brown on both sides.
  3. Make Spicy Mayo: Mix mayonnaise, lime juice, sriracha, salt, and pepper in a bowl.

Notes

  • You can adjust the spice level of the mayo by adding more or less sriracha.
  • For a crispy exterior, refrigerate the formed tuna cakes for 30 minutes before frying.

Nutrition

Find it online: https://cookedbyandy.com/asian-style-tuna-cakes-with-spicy-mayo/